Grilled Salmon and Grapefruit Salad with Blood Orange Vinaigrette
Author: Meals Matter Cooking Light
Recipe type: Salads
Quick to Prepare (under 30 minutes).
⅓ cup Blood orange juice
1 tablespoon Minced shallots
2 tablespoons Honey
1 tablespoon Olive oil
1 teaspoon Dijon mustard
⅛ teaspoon Salt
⅛ teaspoon Freshly ground black pepper
Sprinkle fillets with salt and pepper. Coat fillets and onion slices with cooking spray. Place fish and onion on grill rack coated with cooking spray. Cover and grill 5 minutes on each side or until fish flakes easily when tested with a fork and onion is tender.
Cut onion into bite-sized chunks; break fish into chunks. Place 2 cups salad greens on each of 4 serving plates; arrange grapefruit sections, onion, and fish evenly over greens on each plate. Drizzle Blood Orange Vinaigrette evenly over salads.
A generous portion of tender, flaky salmon tops this vitamin C–packed salad. To speed preparation, use a jar of fresh red grapefruit sections and bottled blood orange juice. Prepare the Blood Orange Vinaigrette while the salmon and onion are on the grill.